Emeril 20-40-60 Page 12
Prep time: 15 minutes Cook time: 25 minutes Total: 40 minutes
Now this is what real beef and mushrooms taste like! Splurge on 1½ pounds of good rib-eye steak and feed six. The beef is quickly sautéed. The sauce is full of browned mushroom goodness. Put them together and add your noodles. Whoa!
8 ounces extra-wide egg noodles
1½ pounds rib-eye steak, sliced into ½-inch-thick strips
2 teaspoons salt, plus more for the pasta water
1 teaspoon freshly ground black pepper
4 tablespoons olive oil
3 tablespoons butter
1½ cups thinly sliced onions
12 ounces button mushrooms, wiped clean, stemmed, and sliced (about 4 cups)
1 tablespoon chopped garlic
1 tablespoon all-purpose flour
2 cups beef stock or canned, low-sodium beef broth
½ cup sour cream
1 tablespoon chopped fresh parsley
1. Bring a large pot of salted water to a boil. Add the noodles and cook until just tender, about 8 minutes.
2. While the noodles are cooking, season the beef with 1 teaspoon of the salt and ½ teaspoon of the pepper.
3. Heat 2 tablespoons of the olive oil in a 12-inch sauté pan over high heat. In two batches, brown the beef strips for 1 to 2 minutes per side. Transfer the beef to a plate and set aside.
4. Add the butter to the sauté pan, and when it has melted, add the onions. Reduce the heat to medium and cook until the onions are soft, about 4 minutes. Add the mushrooms and continue to cook, stirring as needed, until nicely browned, about 7 minutes.
5. When the noodles are cooked, drain them, transfer them to a bowl, and toss with the remaining 2 tablespoons olive oil. Cover to keep warm until ready to add to the sauce.
6. Add the garlic and the remaining 1 teaspoon salt and ½ teaspoon pepper to the mushroom mixture and cook, stirring, for 1 minute. Sprinkle with the flour, and stir. Increase the heat to high and whisk in the broth. When the liquid comes to a boil, reduce the heat to a simmer and cook for 5 minutes.
7. Return the beef, and any juices that have accumulated on the plate, to the sauté pan. Whisk in the sour cream and parsley, and remove the pan from the heat. Fold in the warm noodles, and serve immediately.
6 servings
PASTA PRIMAVERA
Prep time: 15 minutes Cook time: 15 minutes Total: 30 minutes
This colorful sauce is a simpler, lighter version of the primavera sauce most often encountered. Feel free to substitute other veggies, as desired. As you will see, this makes a very large batch of pasta, enough for six to eight healthy appetites.
1 pound rotini or penne pasta
5 tablespoons butter
2 cups chopped red onions
1 cup chopped red bell pepper
2 teaspoons salt, plus more for the pasta water
1 teaspoon freshly ground black pepper
1½ tablespoons minced garlic
1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into ½-inch half-moon pieces (about 4 cups)
2 cups frozen mixed peas and carrots
1 cup diced canned tomatoes, with juices
½ cup finely grated Parmigiano-Reggiano cheese, plus more for serving
½ cup thinly sliced basil (optional)
1/3 cup extra-virgin olive oil
1. Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving ¾ cup of the cooking water, and set aside.
2. While the pasta is cooking, melt the butter in a 14-inch sauté pan over medium-high heat. Add the onions and bell pepper and cook until soft, 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.
3. Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, 1 to 2 minutes. Remove from the heat and fold in the Parmigiano-Reggiano and basil, if desired. Then drizzle with the extra-virgin olive oil. Garnish with more cheese, if desired, and serve hot.
6 to 8 servings
Rice and Beans
GREEN ONION RICE PILAF
Prep time: 10 minutes Cook time: 20 minutes Total: 30 minutes
This simple rice dish goes well with so many things, it’s not even funny. The method is foolproof. All you need is a timer to keep you from worrying about the rice while it’s cooking, leaving you free to tend to other things…
¼ cup olive oil
½ cup chopped onion
1 teaspoon minced garlic
2 cups long-grain white rice
2 teaspoons salt
1 teaspoon freshly ground white pepper
3 cups chicken stock or canned, low-sodium chicken broth or water
¼ cup thinly sliced green onion tops
1. Place a 2-quart ovenproof saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onion and cook, stirring often, until translucent and beginning to soften, about 4 minutes. Add the garlic and sauté for 30 seconds. Add the rice and sauté, stirring, until fragrant, 3 to 4 minutes. Season the rice with the salt and white pepper.
2. Add the chicken stock to the pan and cook, stirring occasionally, until the water comes to a boil. Then cover the pan, reduce the heat to low, and cook for 20 minutes.
3. Remove the pan from the heat and let the rice stand, covered, for 5 minutes. Remove the lid, add the green onion, and toss with a fork to combine.
6 cups, 6 to 8 servings
BASIC RISOTTO
Prep time: 5 minutes Cook time: 25 minutes Total: 30 minutes
Think while stirring, “Buttery, cheesy, and creamy…,” “Buttery, cheesy, and creamy…,” “Buttery, cheesy, and creamy…” Aah, finito.
¼ cup olive oil
¼ cup finely chopped shallots
2 cups Arborio rice
1 teaspoon salt
¼ teaspoon freshly ground white pepper
½ cup dry white wine
6 cups chicken stock, or canned, low-sodium chicken broth, heated
1 tablespoon butter
½ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon fresh thyme leaves
1. Heat the olive oil in a 14-inch sauté pan over medium-high heat. Add the shallots and cook, stirring with a heat-resistant rubber spatula, until fragrant and soft, about 1 minute. Add the rice and cook until the grains are opaque, about 2 minutes. Then add the salt, white pepper, and white wine. Continue cooking, stirring the rice as needed, until nearly all the liquid has been absorbed.
2. Reduce the heat to medium, stir in ¾ cup of the hot broth, simmer, and stir until nearly all the liquid has been absorbed. Continue in this manner, adding the broth in ¾-cup increments and only adding more once the previous addition has been absorbed, until all the broth has been used and the risotto is tender and creamy, about 20 minutes.
3. Fold in the butter, cheese, and thyme. Remove from the heat, adjust the seasoning if necessary, and serve immediately.
4 servings
BLACK BEAN CAKES
Prep time: 16 minutes Cook time: 8 minutes Total: 24 minutes
Talk about “knock your socks off”! These bean cakes end up crispy and crusty on the outside, but oh so tender and creamy on the inside. A true study in contrasts, this dish is elevated to notches unknown when served garnished with your favorite guacamole, salsa, and sour cream.
7 tablespoons olive oil
1 small onion (5 to 6 ounces), cut into small dice
2 teaspoons minced garlic
½ cup all-purpose flour
2 tablespoons Emeril’s Original Essence or Creole Seasoning (20 Minutes or Less)
Two 15.5-ounce cans black beans, drained and quickly rinsed
2 tablespoons chopped fresh ci
lantro, plus more for garnish
1 egg, lightly beaten
½ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
2 teaspoons hot sauce
1. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.
2. Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.
3. In a medium mixing bowl, mash the black beans well with the back of a fork—the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).
4. Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.
5. If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.
4 servings
TURKEY AND PINTO BEAN TOSTADAS
Prep time: 10 minutes Cook time: 25 minutes Total: 35 minutes
For this open-face taco we crisp the tortillas in the oven. Hold on to your sombreros—you’re in for a real treat.
4 tablespoons olive oil
1 medium onion, chopped
1 pound ground turkey (preferably 85/15 blend)
2 tablespoons Mexican chili powder
1½ tablespoons chopped garlic
1½ teaspoons ground cumin
1 teaspoon salt
Two 15-ounce cans pinto beans, drained and briefly rinsed
1½ cups chicken stock or canned, low-sodium chicken broth
15 fresh cilantro sprigs, stems and leaves chopped separately
8 to 10 corn tortillas
Condiments as desired for serving (such as grated cheese, chopped tomato, chopped red onion, shaved lettuce, salsa, pickled jalapeños, sour cream)
1. Preheat the oven to 400°F.
2. Set a skillet over medium-high heat, add 2 tablespoons of the olive oil and the onion, and cook, stirring, for 2 minutes. Add the turkey, chili powder, garlic, cumin, and salt, and cook, stirring and breaking up the meat as it browns, for 5 minutes. Add the beans, chicken stock, and chopped cilantro stems, and bring to a boil. Cook, mashing the beans frequently against the bottom and sides of the skillet, until the mixture is thickened to a refried bean consistency and the flavors have come together, about 15 minutes.
3. While the turkey-bean mixture is simmering, brush the tortillas on both sides with the remaining 2 tablespoons olive oil. Place them on baking sheets and bake in the oven until crisp, 12 to 15 minutes. Remove from the oven, and transfer to paper towels to drain and crisp briefly before serving.
4. Stir the cilantro leaves into the turkey-bean mixture. Spread the mixture over the crisped tortillas, and garnish with condiments as desired.
8 to 10 tostadas, 4 to 6 servings
CREAMY WHITE BEANS WITH SAUSAGE
Prep time: 5 minutes Cook time: 25 minutes Total: 30 minutes
This creamy bean dish can work well as either an appetizer or a main course, and is delicious when eaten with pieces of crusty French bread. Don’t forget to drizzle it with the best extra-virgin olive oil you have on hand, Italian-style, as this small gesture really makes a big difference.
3 tablespoons olive oil
1 tablespoon minced garlic
12 ounces hot smoked sausage, sliced into ½-inch-thick rounds
One 14.5-ounce can diced tomatoes, with juices
Five 15-ounce cans cannellini beans, rinsed and drained
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
3 cups fresh spinach or arugula, rinsed and spun dry
Salt and freshly ground black pepper
Extra-virgin olive oil, for serving
Crusty French or peasant bread, warmed, for serving (optional)
1. Heat the oil in a large heavy Dutch oven over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the sausage and tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans and bring to a boil. Then reduce the heat to a simmer and cook until the beans are tender and flavorful, about 20 minutes.
2. Remove the pot from the heat and stir in the rosemary, thyme, and spinach. Season with salt and pepper to taste, and serve hot in wide shallow bowls, drizzled with extra-virgin olive oil. Pass the French bread, if desired.
2 quarts, 4 to 6 servings
Vegetables
BACON BRAISED GREEN BEANS
Prep time: 8 minutes Cook time: 17 minutes Total: 25 minutes
This modern take on the Southern classic will leave you wanting more! Since this version is quick-cooked, the beans stay crisp-tender—but oh, they’re coated with sautéed onions and little pieces of bacon. Don’t make me talk about it!
1 tablespoon olive oil
6 slices bacon, diced
1 cup thinly sliced onion
2 tablespoons sliced garlic
2 pounds green beans, rinsed, ends trimmed
1 cup chicken stock or canned, low-sodium chicken broth or water
1 teaspoon salt
½ teaspoon freshly ground black pepper
1. Set a Dutch oven over medium heat, and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onion.
2. Increase the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
3. Remove from the heat and transfer the beans to a serving dish or small platter to serve.
4 to 6 servings
CREAMED MUSTARD GREENS
Prep time: 16 minutes Cook time: 23 minutes Total: 39 minutes
Everyone loves creamed spinach, but check out this version of the dish made with mustard greens and you’ll be an instant convert. We have also made this with turnip greens and kale with good success—truthfully, any type of green will do, and each type adds its own unique flavor. To stay within the forty-minute time frame, make sure you start the sauce while the greens are cooking.
Salt
6 pounds mustard greens, rinsed well, tough stems and ribs removed
3 tablespoons canola oil
1 cup finely chopped onion
2 large cloves garlic, minced
1 cup half-and-half
8 ounces Neufchâtel cheese, cut into pieces
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
1. Bring a large stockpot of salted water to a boil. Prepare a large bowl of ice water. Add half of the mustard greens to the boiling water, a little at a time, pushing them down into the water. Let the water return to a boil and then cook until tender, about 10 minutes. Using tongs, transfer the greens to the bowl of ice water. Repeat with the remaining greens. Drain the greens very well and squeeze them dry in a kitchen towel. Finely chop, and set aside. (If your stockpot is large enough, you may be able to do this in one batch and save yourself some time.)
2. While the greens are cooking, heat the canola oil in a 12-inch skillet over medium heat. Add the onion and garlic, and cook until softened, about 6 minutes. Stir in the half-and-half and the Neufchâtel, an
d simmer, stirring occasionally, until thickened and creamy, about 3 minutes.
3. Add the greens to the cream mixture and cook, stirring, until warmed through, about 3 minutes. Season with the nutmeg, add salt and pepper to taste, and serve.
6 cups, 4 to 6 servings
SAUTÉED MUSHROOMS WITH FRESH THYME
Prep time: 15 minutes Cook time: 20 minutes Total: 35 minutes
This mushroom dish is the perfect accompaniment to the New York Strip with Beurre Maître d’Hôtel on 20 Minutes or Less!
2 tablespoons olive oil
2 tablespoons unsalted butter
2 pounds button mushrooms, wiped clean, stemmed, quartered
1 cup chopped yellow onion
1 tablespoon thinly sliced garlic
1½ teaspoons fresh thyme leaves 1½ teaspoons salt
½ teaspoon freshly ground black pepper
¾ cup chicken stock or canned, low-sodium chicken broth
2 tablespoons Worcestershire sauce
1. Heat a 12-inch cast-iron skillet (or other heavy skillet) over medium-high heat, and add the olive oil. When the oil is hot, add the butter, and once it has melted, add the mushrooms, onion, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until most of the liquid has been released from the mushrooms and has evaporated, about 15 minutes.
2. Add the chicken stock and cook until nearly evaporated, about 4 minutes. Add the Worcestershire sauce and cook, stirring, for 1 minute. Remove from the heat and serve immediately.